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Brigitte's German Cabbage Casserole

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      Title: BRIGITTE'S GERMAN CABBAGE CASSEROLE
 Categories: Hamburger, German, Beef, Casseroles
      Yield: 4 Servings
 
      1 md Cabbage
  1 3/8 oz Margarine
  1 3/8 oz Flour
  2 1/8 c  Water
      1 ts Capers
      1 ts Lemon juice
      1 c  Milk
  8 7/8 oz Ground beef
      1 sl Bread
      1    Egg
      1    Onion, finely chopped
      1 pn Salt
      1 pn Pepper
 
  Loosen cabbage leaves by putting the whole head into boiling water
  until the leaves come off. Cut off the hard stem parts, and put the
  leaves in boiling salted water one at a time until they are partialy
  cooked.
  
  Mix the meat, bread, salt, pepper, egg and onion together. Make a
  white gravy out of the margarine, flour, water, and milk. Season with
  salt and pepper and add capers. You can also use tomato sauce for a
  change.
  
  Grease the bottom and sides of a large casserole dish. Layer in the
  cabbage, meat and gravy alternately. Top with cabbage. Cover and bake
  at 375F for 45-60 minutes. From: Brigitte Sealing, Cyberealm BBS,
  Watertown NY 1993
 
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